Cherry Strudel - Delicious German Kirschstrudel
Flaky puff pastry meets creamy cheesecake and juicy cherries in this no-fuss twist on a classic. Perfect for when you want a taste of Germany, without the lengthy prep.
Ingredients
- 1 package puff pastry 17.3 oz. - 2 puff pastry sheets
- 1 can cherry pie filling 21 oz.
- 6 oz. cream cheese room temperature
- ⅔ cup quark or Greek yogurt
- 1 package instant vanilla pudding 3.4 oz.
Topping
- 1 egg yolk
- 1 tsp. milk
- 2 tbsp. almond slices optional
- 1 tbsp. powdered sugar optional
Instructions
- Thaw puff pastry sheets according to the package instructions.
- Mix cream cheese, Greek yogurt, and instant vanilla pudding with a hand mixer for about 2 minutes.
- Preheat the oven to 380 F.
- Fold in the cherry filling.
- Place each piece of puff pastry on a piece of parchment paper and roll it out slightly.
- Spread half of the filling evenly throughout the length of each puff pastry sheet.
- Leave ⅓ of the long sides unfilled and about 1.5 inches unfilled on the small sides of the dough. (s. picture in blog post)
- Using a butter knife, cut diagonal 45-degree slices into the sides of the puff pastry on the left and right thirds.
- Fold the dough up on the small edges, then fold the strips up on the long sides, alternating a strip from the left and one from the right side, over the filling in a crisscross pattern.
- Whisk the egg yolk and milk and carefully brush the puff pastry. Sprinkle with almond slices if desired.
- Bake in the preheated oven for 20–25 minutes.
- Allow to cool, then sprinkle with powdered sugar. (optional)
Nutrition
Yield: 1 pieceCalories: 395kcalCarbohydrates: 43gProtein: 6gFat: 22gFiber: 1gSugar: 9gNet Carbohydrates: 42g